Tuna spread with pickled cucumber

Drain the tuna (250 g) and mash it with a fork. Dice the pickled cucumbers (120 g) finely and leave them for 20-30 minutes so extra moisture can drain away.

Finely chop the red onion (30 g), the boiled egg (50 g), and the celery (90 g). Combine them with the tuna and cream cheese (200 g).

Add the salt (2 g) and black pepper (1 g), then mix well until the spread is even in texture. Serve right away or chill before serving.